Categories: Mexican
Ingredients
- 1/4 cup olive oil, plus more as needed
- 3 tablespoons roughly chopped fresh cilantro
- 1 teaspoon ground cumin
- 3 chipotle chiles in adobo
- 2 cloves garlic, roughly chopped
- Juice of 2 limes, plus more as needed
- Juice of 1 orange
- Salt and freshly ground black pepper
- 2 1/4 pounds skirt steak, trimmed
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 12 flour tortillas
Directions
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Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
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Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
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Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
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Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
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Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
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Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.